Recipe: Persimmon and/or apple crisp adjusts to fruit on hand
Fuyu persimmons and apples work well together in this fall-flavors crisp.
Fuyu persimmons – the squat orange variety that’s shaped like a tomato – pair well with apples. They go together great in this flavorful fall dessert that also works well for brunch or midday snacks. Crisps travel well, too; that's an asset during a season full of get-togethers.
Fuyus (unlike pointy Hachiya persimmons) can be eaten crisp or cooked. This crisp can be made with all persimmons or all apples, but it’s best with half of each. Choose an apple variety with some tartness that also holds its shape (think Granny Smith or McIntosh). Vary the sugar depending on the tartness of the apples.
Serve warm or room temperature, with or without whipped cream or ice cream. Refrigerate any leftovers.
Persimmon and/or apple crisp
Makes 6 to 8 servings
5 cups Fuyu persimmons and/or apples, peeled and thinly sliced
1 to 2 tablespoons lemon juice
¼ to ½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Butter or cooking spray to grease pan
¼ cup all-purpose flour
½ cup quick cooking oats
½ cup brown sugar, packed
¼ cup (½ stick) butter or margarine
½ cup walnuts or pecans, chopped (optional)
Preheat oven to 375 degrees F. Butter or oil-spray an 8-inch casserole or baking dish; set aside.
Core, peel and thinly slice persimmons and/or apples. Toss with lemon juice.
In a large bowl, mix together granulated sugar, 2 tablespoons flour and cinnamon. Toss fruit with sugar-flour mixture to coat.
Transfer fruit mixture to prepared baking dish.
Prepare topping: In a medium bowl, mix together remaining flour, oats and brown sugar. With a pastry blender or two knives, work butter into flour mixture until crumbly. Stir in chopped nuts, if desired.
Spoon topping over fruit mixture. Put baking dish on top of a cookie sheet, to catch any spills if filling bubbles over while baking.
Bake in preheated 375-degree oven until top is golden brown and fruit is bubbly, about 40 to 45 minutes. Remove from oven and let cool at least 15 minutes before serving.
Serve warm or at room temperature, with whipped cream or ice cream if desired.
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For week of Nov. 26:
Concentrate on helping your garden stay comfortable during these frosty nights – and clean up all those leaves!
* Irrigate frost-tender plants such as citrus in the late afternoon. That extra soil moisture increases temperatures around the plant a few degrees, just enough to prevent frost damage. The exception are succulents; too much water before frost can cause them to freeze.
* Cover sensitive plants before the sun goes down. Use cloth sheets or frost cloths, not plastic sheeting, to hold in warmth. Make sure to remove covers in the morning.
* Use fall leaves as mulch around shrubs and vegetables. Mulch acts as a blanket and keeps roots warmer.
* Stop dead-heading; let rose hips form on bushes to prompt dormancy.
* Prune non-flowering trees and shrubs.
* Clean and sharpen garden tools before storing for the winter.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location – and definitely indoors overnight. Water thoroughly. After the holidays, feed your plants monthly so they’ll bloom again next December.
* Rake and remove dead leaves and stems from dormant perennials.
* Plant spring bulbs. Don’t forget the tulips chilling in the refrigerator. Daffodils can be planted without pre-chilling.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet peas, sweet alyssum and bachelor buttons.
* Plant trees and shrubs. They’ll benefit from fall and winter rains while establishing their roots.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Bare-root season begins now. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
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